Shrimply Delicious Deviled Eggs

1
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
6
Difficulty
Easy
If you serve these at your next party, “everyone will ask for the recipe!” You can find cooked salad shrimp in the freezer section of your supermarket.

Ingredients

egg(s)

6 large, hard-cooked, shelled

uncooked shrimp

6 oz, frozen cooked salad variety, thawed and finely chopped

reduced calorie mayonnaise

3 Tbsp

Dijon mustard

1 Tbsp

seafood seasoning

¼ tsp

fresh parsley

1 Tbsp, fresh, chopped

Instructions

  1. Halve the eggs lengthwise. Remove the yolks and save for another use. Set the egg whites aside.
  2. Combine the shrimp, mayonnaise, mustard, and seasoning in a medium bowl. Spoon the shrimp mixture into the egg white halves. Sprinkle with the parsley. Place the eggs on a plate and serve at once. Or cover with plastic wrap and refrigerate until ready to serve, up to 2 hours. Yields 2 halves per serving.

Notes

To make this deliciously different appetizer partially ahead, make the filling early in the day and store, covered in the refrigerator. Refrigerate the cooked egg whites in one layer in zip-close plastic bags. Assemble the eggs just before you’re ready to serve them.

A happier, healthier you starts here